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re: Best BBQ in the Baton Rouge Area
Posted on 2/18/09 at 3:18 pm to RedHawk
Posted on 2/18/09 at 3:18 pm to RedHawk
quote:I think the difference between grilling and BBQ'g is primarily the difference in the degree of heat used and cooking time.
Actually, true BBQ is done using smoke that usually comes from wood.
This post was edited on 2/18/09 at 3:29 pm
0
Posted on 2/18/09 at 3:21 pm to RidingForAFall
quote:
Same here...thought it was considered BBQ when indirect heat
You can use direct, low heat as well to cook BBQ. This type of cooking is known as the cowboy method, it's a faster way of cooking, and you have to really know what you are doing if you use this method. Cooper's BBQ in Llano, TX uses this method of direct heat cooking...and it works sometimes, and sometimes it doesn't. I'm not too big of a fan of this method, mainly because I'm just getting all the kinks out of cooking on a pit with indirect heat.
Posted on 2/18/09 at 3:25 pm to offshoreangler
quote:
offshoreangler
Thanks, Hoss! Appreciate the info.
Posted on 2/18/09 at 3:43 pm to RidingForAFall
If you're in the Houston area around the end of this month, I recommend you going to the cook off at the rodeo.
I have a relative that has done well in the past and is competing there again this year so I'll be around helping and drinking all of his beer. The cook off is probably my favorite part of the HLSR, that and the calf scramble.
I have a relative that has done well in the past and is competing there again this year so I'll be around helping and drinking all of his beer. The cook off is probably my favorite part of the HLSR, that and the calf scramble.
Posted on 2/18/09 at 3:47 pm to whitelightin18
I don't know the best but I damned sure know the worst and that's Jay's barbeque.
Posted on 2/18/09 at 3:51 pm to offshoreangler
quote:
If you're in the Houston area around the end of this month, I recommend you going to the cook off at the rodeo.
Depending on the how badly the boss is
, I may have to do that. Just looked at the website...are any days better than others?Posted on 2/18/09 at 3:55 pm to RidingForAFall
Friday night and Saturday are the best.
Thursday is pretty relaxed.
Usually have some bands each night.
Thursday is pretty relaxed.
Usually have some bands each night.
Posted on 2/18/09 at 3:56 pm to Prolate Spheroid
Snowflake...have to order through a window. No dine in. I was told to go there by a brotha. Good stuff.
Posted on 2/18/09 at 4:05 pm to arseinclarse
Not in the BR area, but in Ponchatoula, is Smokestack BBQ. Just a little shack off the side of the road.
LINK
LINK
Posted on 2/18/09 at 4:14 pm to indytiger
n/m
This post was edited on 2/18/09 at 4:16 pm
Posted on 2/18/09 at 4:40 pm to offshoreangler
quote:
Texas style BBQ (brisket, sausage, wild game, goat)
Posted on 2/18/09 at 5:03 pm to Venicetiger
I'm about to head over to VooDoo for dinner. I usually get the Graveyard platter with pulled pork and brisket. anyone have any suggestions for a change of pace?
Posted on 2/18/09 at 5:18 pm to Rickety Cricket
quote:
I'm about to head over to VooDoo for dinner. I usually get the Graveyard platter with pulled pork and brisket. anyone have any suggestions for a change of pace?
There's a new BBQ place, I think, by the Kleinpeter Sheriff's substation on Airline Hwy. I don't know the name of it, but it supposed to be in that little strip mall building next to the substation. I plan on looking it up tonight, I hope...
Posted on 2/18/09 at 5:28 pm to offshoreangler
OK, I'll chime in....IMHO it ain't BBQ unless it has a sauce....no sauce = grilled
Posted on 2/18/09 at 5:29 pm to tavolatim
quote:
no sauce = grilled
No sauce would=smoked IMO.
Grilled is cooking over high heat.
Posted on 2/18/09 at 5:37 pm to offshoreangler
If you come to my house and I am grilling...you could have steak, fish, etc.....If I am smoking then I have the misquite by the fire and we will be doing pork, chicken, etc....but if I am BBQing, there will be sauce involved...could be ribs could be chicken but it will have sauce on it...again...JMHO
Posted on 2/18/09 at 5:39 pm to tavolatim
quote:
misquite
I don't mean to keep breaking your balls, but don't you find mesquite to be a little too acrid for smoking? I love grilling quail, chicken, fajitas, burgers with it, but I just find the smoke to really dominate the meat if used for smoking.
Posted on 2/18/09 at 5:45 pm to offshoreangler
No problem all in good fun...I use the misquite only at the very end(when I put the sauce on..ha ha)...It can overpower very easily so use a little and only at the end...and yes it will give the food a bitter taste if you smoke too long with it...Hickory is more forgiving and pecan is a loving wood...good for everything...we used to be able to get pecan shells many years ago for free but times have changed.... that gave the meat the sweetest flavor.
Posted on 2/18/09 at 5:47 pm to tavolatim
We use white and post oak in our pits. Pecan sometimes for deer sausage.
Posted on 2/18/09 at 6:33 pm to offshoreangler
Jay's on Sherwood 
They have the worst sides ever
They have the worst sides ever
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